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Lecithin For Your Good Health

Jan 22, 2008
With the variety of supplements and number of claims made by pharmaceutical companies these days, it's hard to know what's really good for your health. One element that you can count on is lecithin.

Since first discovered in 1850 by French scientist Maurice Gobley, the effects of lecithin have benefited millions of people. It's is a powerful emulsifier that holds a variety of purposes in many industries. The textile, paint, commercial food and pharmaceutical industries all rely on lecithin for the production of their goods.

In addition, the effects of lecithin seem to transcend the commercial world, taking an important role in the health industry as well. Scientists have discovered the vital contributions that lecithin makes to the cells of every living organism on this planet.

Lecithin is an Emulsifier

When Mr. Gobley discovered lecithin over 150 years ago, he derived the compound from an egg yolk. For decades, right up until the 1930s, egg yolks were the main sources of commercial lecithin. The name itself comes from "lekithos", which is Greek for "egg yolk".

Then, almost by chance, scientists discovered that lecithin was also found in a by-product created in the de-gumming process of soybean oil. Since that discovery was made, soy remains the main source of commercial lecithin.

The benefits of lecithin to commercial food and materials production are numerous. Lecithin acts as an antioxidant, lubricant, anti-dusting agent, mixing and blending agent, and a wetting and separating agent. But even while all of these functional properties make lecithin extremely useful, its main purpose is still as a widely used emulsifier.

What's more, lecithin is also one of the safest emulsifiers. In 1998, the United States' Food and Drug Administration named lecithin as one of the few emulsifiers currently available on the market that are generally safe for public consumption.

Lecithin has made astounding contributions within the food industry. It is a common ingredient in foods that are high in fat and oils, such as chocolate, shortening, margarine, baked goods, confectionery coatings, peanut butter, powder mixes, and dietary foods. The emulsifying properties in lecithin keep fats from separating from other ingredients. Lecithin holds crystallization, stabilization, antioxidation and spattering control properties.

Animals are also beneficiaries of the wonders of lecithin. Commercial animal foods include lecithin for the purpose of stabilizing the products and providing antioxidant properties.

Healthy Lecithin

Lecithin is one of the major components making up the cell membrane, that thin semi-permeable layer that envelops the surfaces of cells. This layer is mainly comprised of phospholipids including phosphatidylcholine (PC), phosphatidylinositol (PI), and phosphatidylethanol (PE). Many biochemists use phosphatidylcholine and lecithin synonymously. They consider this component to be most significant, not only because it can be synthesized to form one essential nutrient called choline, but also because of the role it plays in stabilizing fat in the bile.

Phosphatidylcholine, one of the major precursors of the effects of lecithin, contributes to the structural integrity and repair of cell membranes. It benefits the flow of information that occurs within cells from DNA to RNA to proteins. Additionally, it aids in the formation of cellular energy and "signal transduction" or intracellular communication.

Researchers have shown that phosphatidyinositol, on the other hand, may stimulate reverse cholesterol transport by enhancing the flux of cholesterol into HDL and by promoting the transport of HDL cholesterol to the bile and liver. This compound is partly responsible for the effect of lecithin in reducing high cholesterol levels in the blood stream, as well helping in normal liver function.

Lecithin has, without question, been proven to aid in good health. Are you getting enough lecithin in your diet? If not, consider boosting your lecithin intake with pharmaceutical supplements or enriched food sources.
About the Author
Columnist Julius Riason contributes articles to several popular Internet sites, on exercise fitness and healthy eating topics.
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